Vegan Creamy Sweet Corn Soup
Locally harvested two-color corn, gently sautéed with onion in olive oil, then blended with creamy rice milk, creates a soup that’s sweet, light, and comforting. This vegan corn soup celebrates the natural sweetness of the season and warmly welcomes autumn.
The Taste of Autumn Joy @ Montreal
9/15/2025
Servings: 6 Portions
INGREDIENTS
3 two-color corn (about 600 g)
1 medium onion (about 130 g), chopped
2 small potatoes (150 g), diced into 1 cm cubes
1 cup water (250 ml)
1 cup rice milk (250 ml)
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
INSTRUCTIONS
Prepare the corn
1. Remove husks and boil the corn in 2000ml of water for 15 minutes.
2. Let cool slightly, then cut kernels from the cobs.
3. Measure out 400 g of kernels for blending, and reserve the remaining 200 g to stir into the soup for extra texture.
Cook the base
1. Heat a pan over medium heat and add the olive oil.
2. Add chopped onion and diced potatoes; sauté for about 5 minutes until softened.
3. Add 400 g corn kernels and cook for another 1–2 minutes. Remove from heat.
Blend the soup
1. Transfer the sautéed mixture to a food processor.
2. Add the rice milk and blend until smooth and creamy.
Simmer and season
1. Pour the blended mixture into a medium pot.
2. Add 1 cup water and the reserved 200 g corn kernels.
3. Simmer gently over medium heat for 5–7 minutes, stirring occasionally to prevent sticking. Do not let it boil.
4. Season with salt and black pepper.
Serve
Voila! Your sweet and creamy seasonal soup is ready. Serve it warm, and if you like, finish with a drizzle of olive oil, a sprinkle of fresh herbs, or a handful of crunchy croutons for extra flavor and texture.